Rhubarb Petals Tart with Hazelnut Shortbread

Rhubarb Petals Tart with Hazelnut Shortbread 🍃💗

If you’re searching for a showstopping tart that marries rustic fruitiness with refined French pâtisserie techniques, this Rhubarb Petals Tart with Hazelnut Shortbread is a dream come true. Each calisson-shaped tart brings together buttery hazelnut shortbread, silky hazelnut cream, vivid rhubarb jelly, and delicately candied rhubarb—layered to create a glossy, jewel-like finish that’s as striking as it is delicious.

Rhubarb lovers will appreciate its natural tartness balanced by nutty richness, while pastry enthusiasts will enjoy the technical elements like sous-vide rhubarb and agar-set jelly. This dessert feels like something straight out of a boutique pâtisserie—elegant, modern, and endlessly photogenic. 📸✨

A Modern French Patisserie Tart 🌸

This tart stands out for its calisson-inspired shape, evoking delicate flower petals. The crisp hazelnut shortbread forms the perfect base, while the hazelnut cream adds luscious body. Once baked, the tarts are crowned with a glossy layer of rhubarb jelly—vivid, smooth, and refined—followed by hand-arranged cubes of candied rhubarb that mimic natural petal textures.

The combination of nutty depth, vibrant acidity, and silky-smooth components makes this a balanced, memorable dessert ideal for celebrations or refined afternoon tea.

Hazelnut Shortbread Base 🌰

With just a handful of ingredients, the shortbread is tender yet sturdy enough to hold the layered fillings. Creaming the butter and sugar builds lightness, while ground hazelnuts add warmth and complexity. Rolling the dough thin ensures the right snap—especially important for smaller tart shapes.

Hazelnut Cream—Soft, Aromatic, Classic 🧈

This frangipane-style cream enriches the tart without overpowering the fruit. Softened butter and sugar form the base, while hazelnuts echo the nuttiness of the crust. A brief rest in the fridge helps the cream firm up for even baking.

Rhubarb Jelly—Glossy & Vibrant 🍷

Agar and xanthan gum work together to create a gel that is smooth, stable, and perfectly sliceable. Freshly juiced rhubarb brings intense colour and acidity. Blending before and after setting ensures a flawless, mirror-like finish.

Candied Rhubarb—A Sous Vide Touch 💧

Cooking rhubarb sous vide at a controlled temperature preserves its structure and delicate colour. Once diced, it becomes a bright, jewel-like garnish that elevates the whole design.

Bringing It All Together ✨

Once the tarts are baked with hazelnut cream and candied rhubarb, they’re finished with a smooth layer of rhubarb jelly and an artistic petal arrangement on top. The result: an elegant, pâtisserie-level tart that looks almost too pretty to eat.

Tips for Success 💡

• Freeze the shortbread briefly for crisp, clean edges
• Choose vivid red rhubarb for the most eye-catching finish
• Blend the jelly twice for a luxuriously smooth texture

Why You’ll Love This Tart ❤️

It’s fruity yet nutty, technical yet approachable, and visually breathtaking. Whether you're expanding your French pâtisserie repertoire or preparing a dessert for a special occasion, these rhubarb petals tarts deliver sophistication with every bite.

Frequently Asked Question ❓

Can I replace rhubarb juice?
Absolutely! Raspberry juice or strawberry–rhubarb juice works well. Expect slight changes in acidity and colour, but the result will still be gorgeous.

Enjoy crafting this elegant French-inspired centrepiece—each tart is a petal-shaped celebration of colour, texture, and flavour. 🌺